STEP-BY-STEP:

RICE 101

RICE WASHING

Whatever cooking method you use, it’s important to rinse the rice first to remove excess starch. Rinse rice in a sieve under cold running water until the water runs clear. If you have time, you can soak the rice in cold water first for 15-30 minutes, before rinsing thoroughly under cold running water.

ABSORPTION METHOD

For 1 cup (200g) uncooked white or brown rice, bring 1½ cups (375ml) water for white rice or 2 cups (500ml) for brown rice to the boil. Add rice, return to the boil, cover, then reduce heat to low. Cook white rice for 15 minutes; brown rice for 25 minutes. Remove from heat and stand, covered, for 10 minutes.

Fluff with a fork.

FRIED RICE

Best made with day-old cooked rice, chilled and firmed to help keep its shape in the high heat of the wok. Boil longgrain white or jasmine rice, or use the absorption method. Drain if boiling the rice, but don’t rinse. Spread on a tray while hot. Cool, then refrigerate until chilled. Never leave cooked rice unrefrigerated.

BOILING METHOD

This is an easy way to keep grains separate, but you do throw away some of the rice flavour with the cooking water. Bring a large saucepan of lightly salted water to a rolling boil. Slowly sprinkle in rice, stir once, then boil briskly, uncovered. Start testing rice after 10 minutes. Grains should be tender but firm in the centre. Drain, run hot water through, then drain again.

SEPARATING THE GRAINS

The fluffiness of your rice will depend very much on the style you’re using. Long-grain white and brown rice, such as basmati, tends to be less starchy than other Asian styles, such as jasmine rice, Japanese sushi rice or glutinous rice. Arborio and other specialty risotto styles are higher in starch, which is what helps give them their creamy texture.